This Indian delicacy that belongs typically to the Northern region of India has made its way into the hearts of millions of Indians. This Daal is included in almost all menu lists ranging from restaurants to parties to get-togethers because of its versatility to go with any type of bread and rice. I, personally feel this is a very close cousin of black beans both tastewise and from the nutrition point of view.Having learnt to make this from two of my close Punjabi friends 20 years ago, I have been making this once or even twice every month. I assure you that once you’ve mastered the art of cooking this, there will be no looking back. The gelatinous nature of this lentil makes the gravy so satiny and smooth and once cooked,stays for quite long in the fridge.
1. 1 cup of whole urad daal with skin
2. 2 tbsps of red kidney beans
3. 1 large red onion chopped finely
4. 6 fat cloves of garlic whole
5. 2 fat cloves of garlic chopped finely
6. 1 inch piece of ginger
7. 2 large juicy tomatoes chopped finely
8. 1 fresh green chilli chopped very finely
9. 2 tbsps of finely chopped fresh coriander leaves
10. 1 tsp of garam masala powder
11. 1 tsp kashmiri chilli powder
12. 1/2 tsp carrom seeds powdered
13. 2 tbsps of ghee or clarified butter
14. 1 tbsp olive oil
15. Salt to taste
16. Water as required.
1. Soak the lentils and beans in water for almost 8 hours. Use enough water so that the level of water stands two inches above the level of the beans and lentils.
I prefer to soak it overnight though, after which, transfer this to a pressure cooker along with the water in which its been soaking with salt, 6 garlic cloves and ginger.
2. After the first whistle, turn the flame to slow and let it cook for another 5 mins.Turn off the heat. Mash the lentils and beans with the help of the back of the ladle taking take care to just let everything come together rather than turning it into a soup.
3. While the lentil is cooking, put a wok on another flame and add the olive oil and 1 tbsp of ghee reserving some ghee for later.
4. Add onions and fry till they turn brown and then add chopped garlic.Keep frying but don’t let the garlic burn. Now, add tomatoes and red chilli powder and fry till oil seperates.
5. Add this spice mix to the already cooked lentils and turn the flame on low.Let it simmer for at least 15 mins after which add fresh green chillies, remaining ghee and garam masala powder.
6.Serve hot with rice or roti. The consistency depends on how much water you add to the lentils.
Note : The more it cooks on low heat ,the better the taste. Ghee is added while serving also and believe me that additional portion of ghee works wonders.